This spinach and mushrooms galette is topped with brie and is incredibly easy to make!

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A galette is one of those very simple dishes that just looks and sounds fancy. I like to use puff pastry for mine, as I can buy it ready rolled and cooks quickly.

The fillings can be sweet or savoury, light or rich. Personally I love savoury galettes, mushrooms and spinach is a favourite combination of mine. I can have it with any meal from brunch to dinner, as proven by my eggs fried in mushrooms and greens recipe.

I used to make this with feta cheese, but lately I have been buying lots of brie so I added it instead of the feta. Game changer. The sweetness of the brie was the perfect balance for the tartness of the mushroom ketchup.

I love adding Geo Watkins mushroom ketchup to most of my mushroom dishes, as it elevates the flavour of the mushrooms and adds a special something to the dish. I talk more about this in my mushroom and goat’s cheese galette recipe.

For this recipe, I am using frozen spinach. The reason for this is so that I can defrost it in the microwave and drain the extra liquid. If the filling is too wet the pastry can become soggy and not cook well. YOu can use fresh spinach, but you will need to drain the extra liquid.

I like to serve this with a fresh and crispy salad for a light dinner, but it also makes for a great starter.

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5 from 4 votes

Spinach and Mushrooms Galette with Brie

Flaky puff pastry filled with sautéed spinach, chestnut mushrooms and brie.

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Brunch, Main Course, Side Dish

Cuisine: galette, vegetarian

Keyword: galette, mushrooms, spinach

Servings: 3 People

Calories: 562kcal

Author: rominaslittlecorner

Ingredients

• 2 tbsp Olive Oil
• 1/2 Red Onion
• 3 Garlic Cloves
• 250 g Chestnut Mushrooms
• 1 tsp Geo Watkins Mushroom Ketchup
• 25 g Frozen Spinach
• Salt and pepper to taste
• 50 g Brie
• 1 Ready Rolled Puff Pastry
• 1 tbsp Fresh Parsley

Instructions

• Thinly slice the onion and crush the garlic
• Chop the mushrooms into slices of about 4cm thickness each
• In a frying pan heat up the olive oil and fry the onion on a low heat
• Once the onions start to wilt and brown add the garlic and stir. Cook for about 30 seconds.
• Add in your mushrooms and stir in the mushroom ketchup. Let the mushrooms cook down on a high heat
• Use your microwave to defrost the spinach and then add it to the mushrooms, but leave the water out
• Finely chop half of your brie and stir it in with the mushrooms and spinach. Let it cook on a high heat until most of the moisture is gone.
• Lay out your puff pastry and spread the filling you just made in the middle
• Fold the sides of the puff pastry over to form a circle without covering the filling
• Brush the edges with some oil and bake for 15 minutes
• Five minutes before the end of the cooking time, chop the rest of the brie and sprinkle it over the pastry filling.
• Garnish with fresh flat leaf parsley and serve

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